Senin, 27 Oktober 2014

Cake Mixes from Scratch and Variations

Cake Mixes from Scratch and Variations

 "A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the  ingredients!"

Original recipe makes 1 -9x13 inch cake

  •  2 1/3 cups all-purpose flour 
  •  1 tablespoon baking powder 
  •  3/4 teaspoon salt
  •  1 1/2 cups white sugar 
  •  1/2 cup shortening 
  •  2 eggs
  •  1 cup milk 
  •  1 teaspoon vanilla extract 


  1. For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
  2. Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes. 
  3. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
  4. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
  5. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
  6. Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

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